Description

This Creamy Chicken and Pea Carbonara Pasta is a delicious twist on the classic Italian carbonara, featuring tender chicken, crispy bacon, sweet peas, and a rich, creamy sauce made from eggs, Parmesan cheese, and heavy cream. Perfect for an easy weeknight dinner, it combines savory flavors with a silky, satisfying texture that the whole family will love.

Ingredients

Scale

Pasta and Protein

12 oz spaghetti or fettuccine
1 tablespoon olive oil
2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
Salt and pepper to taste
4 strips bacon, chopped

Vegetables

2 cloves garlic, minced
1 cup frozen peas, thawed

Sauce

2 large eggs
3/4 cup grated Parmesan cheese
1/2 cup heavy cream

Garnish

Chopped parsley (optional)

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
Cook Chicken: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Season the bite-sized chicken pieces with salt and pepper, then cook them in the skillet for 5–7 minutes or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Cook Bacon and Garlic: In the same skillet, add the chopped bacon and cook until crispy. Drain excess grease from the pan, leaving about 1 tablespoon. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Add Chicken and Peas: Return the cooked chicken to the skillet, then stir in the thawed peas, combining everything evenly.
Prepare Sauce: In a separate bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until smooth and creamy.
Toss Pasta with Sauce: Add the drained pasta to the skillet with the chicken, bacon, and peas. Remove the skillet from heat immediately to prevent the eggs from scrambling. Quickly pour in the egg and cream mixture, stirring constantly to create a silky, creamy sauce that coats all the ingredients.
Adjust Consistency: If the sauce is too thick, gradually add some of the reserved pasta water a little at a time until you reach your desired consistency. Season with additional salt and pepper to taste.
Serve: Garnish with chopped parsley if desired, and serve immediately while warm and creamy.

Notes

Make sure the skillet is removed from heat before adding the egg mixture to avoid scrambling the eggs.
You can substitute rotisserie chicken for a quicker preparation.
For a lighter version, replace heavy cream with half-and-half.
Use gluten-free pasta if desired to make this recipe gluten-free.
Fresh peas can be used instead of frozen if available.

Nutrition

Serving Size: 1/4 of recipe
Calories: 580
Sugar: 3g
Sodium: 540mg
Fat: 27g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 38g
Cholesterol: 175mg